Oxtail

Name: Oxtail (Rabo de Toro)
Yield: Serves Four
Cuisine: Spanish
Ingredients: 1.5 kg (3 lb 4 oz) oxtail, cut into pieces; Salt and freshly ground black pepper; 1 bay leaf; 1 sprig of parsley; 1 glass Montilla dry wine; 6 ripe tomatoes, skinned, de-seeded and chopped; Salt and freshly ground black pepper; 50 g (2 oz) plain flour; 100 ml (3½ fl oz) veal or chicken stock; 100 ml (3½ fl oz) veal or chicken stock; 2 cloves garlic, peeled and sliced; 200 ml (7 fl oz) olive oil; 16 small onions, peeled; 4 Spanish onions, peeled and cut into julienne strips; 4 carrots, cut into julienne strips; 1½ stick celery, cut into julienne strips; 1 sprig of thyme; A few black peppercorns

Rabo de Toro

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Spain on a Plate

By María José Sevilla

Published 1992

About

Every time I visit Cordoba, one of the most beautiful cities in Spain, I stop at the ‘El Caballo Rojo’ restaurant situated in the city centre near to La Mezquita. Here they serve El Rabo de Toro, oxtail, which is without doubt one of the tastiest dishes which I recommend to all my friends.

Ingredients

200 ml (7 fl oz) olive oil
2 cloves garlic, peeled and sliced

Europe
Spain
Córdoba
Main course

Method

Heat most of the oil in a large flameproof earthenware casserole and fry the garlic until it begins to brown. Add the onions, celery, carrots, peppercorns, thyme, bay leaf and parsley. Fry gently until the onions are brown. Season the oxtail with salt and freshly ground black pepper, and dust with flour. Heat a little oil in a second pan and fry the meat until just browned. Transfer the meat on